Easy banana bread

Put banana front and centre on your next loaf by slicing a banana lengthwise and pressing lightly into the top of the batter before baking. You can also make a chocolate version by adding some chopped chocolate and/or a cocoa powder swirl.

Credit: Camellia Aebischer

• makes

  1 loaf

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 125 g butter, softened
• 1 cup brown sugar
• 2 eggs, whisked
• 2 tsp vanilla essence
• 3 over-ripe bananas, mashed
• ½ cup milk
• 2 cup plain flour
• 1 tsp bicarb soda

Optional

• 1 banana, sliced lengthwise
• 2 tbsp cocoa powder 
• 80 g chocolate, chopped 

Instructions

Preheat the oven to 180°C.

1. In a bowl cream the butter and sugar together until pale and fluffy.

2. Then, beat in egg and vanilla. Add mashed bananas and mix well.

3. Sift flour and bicarb soda into a separate bowl. Gradually alternate flour and milk into the banana mixture until well incorporated, but be careful to not over-mix. If you're adding chopped chocolate or cocoa, stir in now.

4. Spoon into the lined loaf tin and smooth the batter into an even layer, then gently press in banana slices with the cut-side facing up.

5. Bake for 40 minutes or until a skewer inserted comes out clean.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.